Cauliflower Salad with Tuna and Chickpeas
MAKES ONE 10½-INCH TART; SERVES 6
Make this elegant tart in the summer, when mangoes, avocados, and tomatoes are in season. The glistening fruit and vegetables look almost like stained glass on top of the tart. It is the perfect warm-weather luncheon or supper. The recipe uses only half of Nonna’s Sponge Dough, but while you are at it, why not turn the remaining dough into a round loaf of bread?
Be sure to use a ripe mango when making this tart, but one that is not so soft that it feels soggy; an overripe mango will be difficult to cut into neat slices. Press your thumb against the mango: at the peak of ripeness, the flesh should yield to slight pressure. If it is hard, it is under-ripe and the taste will be bitter.
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